• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.3
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• pp.250-253
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• 2002

The post harvest treatment of barley had many hard work steps, such as drying, cleaning, and packing. This is a reason why farmer doesn't like to cultivate barley. This study was conducted to investigate the optimum post harvest management of bulk-harvested barley using rice processing complex (RPC). Bulk-harvested barley was stored to 61.1% after 6pm at RPC. Grain moisture contents of bulk-harvested barley differed from storing date, farmer household, and field. Required dry hours were different with grain moistures contents. The average dry hour was 9.5 hours per 10a and dry rate was 0.89%. The proportion of impurity removed by coarse cleaning differed from grain moisture contents, as higher grain moisture content made impurity rate increase up to 38.9%. Cost of drying of bulk-harvested barley was 50won per ㎏ at above 24% of grain moisture contents, and the average dry cost was 41.25 won/㎏ and 14,400won/10a. The 62% of barley treated was stored in indoor-grain bin, and the others packed in 500 ㎏-poly con bag were stored in warehouse insulated.

• The Korean Journal of Mycology
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• v.24 no.2 s.77
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• pp.149-154
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• 1996

Effects of various kinds of sawdusts, supplements and culture conditions on activities of several enzymes such as protease, phenoloxidase and cellulase produced from mycelium of P. ostreatus grown on sawdust medium were studied and the results are as follows; Higher specific activity of these enzymes was observed when oak tree sawdust and poplar tree sawdust were supplemented with rice bran or wheat bran at rate of 30%, 20% and 10% in total volume respectively. Higher total activities of protease, phenoloxidase and cellulase were observed at 70% of the moisture contents of culture media, while lower activity of these enzymes was observed with 40% moisture contents of sawdust culture medium. The pH 4 and 9 of the sawdust media appeared to be optimum pH for the. production of protease while pH 5 and 7 were optimal for the production of phenoloxidase. The pH 6 of the sawdust medium was optimal for the production of cellulase. The optimum incubating temperature for the production of protease, phenoloxidase and cellulase was $25^{\circ}C$. Higher total activities of protease and phenoloxidase were observed when culture medium was added with wood vinegar at the control, and 0.5% for cellulase.

• Journal of Biosystems Engineering
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• v.16 no.3
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• pp.248-262
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• 1991

Simulation model was developed to analyze drying process for tray type red pepper dryer and validated by experiments. This model could predict satisfactorily temperatures and moisture contents of red pepper and temperatures of drying air during drying. Optimize algorithm was developed to search control valiables (drying air temperature, air recycle ratio and air flow rate) of red pepper dryer based on a criterion of minimizing energy consumption under the constraint conditions that statisfied carotenoid retension of at least 210mg per 100g dry matter, the moisture content of bottom layer of 15% (d.b) and drying time of less than 35 hours. Step changes in drying air temperature and air recycle ratio were considered in the optimization. In single step in control variables, the difference of the moisture content between top layer and bottom layer was great and more fan power was required. As the drying trays were exchanged when the moisture content of bottom layer reached to 100% (d.b), fifty percent of energy was saved and the difference of moisture content was little. In double step changes in control variables, optimal conditions were found by changing the step when the moisture content of bottom layer reached to 100% (d.b) (about 19.8 hours from starting drying). Optimum air flow rate was $18.1cmm/m^2$. Optimum drying air temperature and air recycle ratio in the first step was $55.8^{\circ}C$ and 0.80, and in the second step $65.6^{\circ}C$ and 0.88, respectively. In triple step changes in control variables, the optimal conditions were found by changing the steps when the moisture content of bottom layer reached to 250% (d.b) and 150% (d.b). Optimal air temperatures were $66.2^{\circ}C$, $58.4^{\circ}C$ and $66.9^{\circ}C$, and optimal air recycle ratios were 0.778, 0.785, 0.862 at each step, respectively. Optimal air flow rate was $18.9cmm/m^2$. The best operating mode was triple step mode considering energy consumption, drying time, fan power, and quality of dried red pepper. When the triple step mode was used to dry the red pepper, the energy consumption was about 16.5%~57.2% less than that of the single step mode and the drying time was 6.6 hours shorter than that of the double step mode.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.560-567
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• 2017

In this study, we investigated the quality characteristics and optimum conditions of porridge containing rice incubated with Phellinus linteus mycelium (PLMR). Composition measurements of PLMR were moisture 13.05%, ash 0.88%, carbohydrate 78.65%, crude protein 6.29%, and crude lipid 1.13%, also glutinous rice composition was moisture 13.99%, ash 0.32%, carbohydrate 77.18%, crude protein 7.85%, and crude lipid 0.66%. The water absorption rate of PLMR increased with increasing soaking time during 6 hours. However, the water absorption rate of glutinous rice increased until 30 minutes of soaking time. The pH of porridge was decreased as PLMR contents increased. The viscosity of porridge was increased as PLMR contents increased, and it was the lowest for the control at 914.77 cP. However, spreadability of porridge was decreased as PLMR contents increased. In terms of color, lightness was the highest for the 50% level, redness was the highest for the 75% level, and yellowness was the highest for the 25% level. In terms of textural characteristics, hardness and fracturability were increased as PLMR contents increased, whereas springiness, cohesiveness and resilience showed reverse results. In terms of consumer acceptance, flavor, appearance, viscosity, delicate taste, and overall acceptability were not significantly different between samples. Hot taste was decreased as PLMR contents increased, whereas grittiness showed reverse results. In conclusion, the results indicate that adding 25~50% PLMR to porridge is optimal for a recipe.

• Journal of Aquaculture
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• v.12 no.2
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• pp.145-153
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• 1999

This study was conducted to determine the protein requirement of ayu (Plecoglossus altivelis). Two replicate groups of fish initially averaging 6.6 g were fed the five isocaloric diets containing different protein level from 29% to 57% in a flow-through freshwater system for 25 days. White fish meal was used as a sole protein source. Weight gain and feed efficiency of fish increased significantly with dietary protein level up to 43% (P＜0.05) with no additional response above this level. Protein and lipid retention, moisture, protein and lipid contents of body were not affected by dietary protein levels (P>0.05). Daily protein intake increased significantly with dietary protein level, whereas protein efficiency ratio of fish fed the 57% dietary protein decreased (P<0.05). The data obtained in this study indicate that a 43% dietary protein level could be recommended for the optimum growth of ayu.

• Magazine of the Korean Society of Agricultural Engineers
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• v.17 no.1
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• pp.3655-3665
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• 1975

This study was intended to develop a method for measuring the grain separating performance of threshers. The grain separating apparatus used for the experiment was designed and constructed, the function of which was to separate pneumatically mature and immature grain, chaff, straw, dust, and other impurities from the products of threshing. The apparatus has five material outlets where grains and impurities are fallen down by separation depending upon the specific gravity of the material white it moves above the outlets. The principle of design was to separate the mixture of mature grain, immature grain and chaff as distinct as possible, and to induce the mature grains onto the first outlet, the immature grains onto the second and the third, and the straw wastes onto the forth and the fifth outlets. The developed apparatus was tested to evaluate its separating performance with two rice varieties (Tongil and Mine-hikari) at different moisture levels and air velocities. The optimum conditions for operating the apparatus were found from experiment. The results are summarized as follows; 1. The degrees of separation, especially the amount of immature grain contained in the mature paddy, were dependent upon air speed delivered. The optimum air velocities for this apparatus for each levels of grain moisture contents were found from a series of experiments as follows; 14.7-15.3m/sec. for grain of 16 percent moisture content in wet basis, 15.3-16.0m/sec. for 20 percent, and 16.0-16.4m/sec for 24 percent. 2. Composition ratios determined based on the brine separating method was fairly well acted upon the developed apparatus, indicating its recollecting rate of the mature grains as 97.6 to 99.9 percent. The developed separatus acted similarly upon the two rice varieties which had different composition of immature paddy grain. In other words, the separating performance by the apparatus had a good correlation with the one by the brine separating method. 3. As immature grains were separated out unsatisfactory in these experiments than the brine separating method, further investigation may be needed to improve a separating performance of these materials. But the results obtained suggested a possibility of using the tester to replace the current hand separating method, ther eby enabling more consistent test results and also eliminating nearly all costly hand seperating operations.

• Journal of Biosystems Engineering
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• v.5 no.1
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• pp.15-23
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• 1980

Natural-air drying systems have been extensively used for cereal grains, and many researches on the systems have been conducted in foreign countries. However, little research on drying rough rice with natural air has been done. Especially . little research on natural air drying of rough rice based on weather data has been done in Korean. The objective of this study was to present fundamental data for estimating optimum requirements and basic information available for natural air drying of rough rice based on the weather data . The weather data analyzed in this study were the 10-year (1969 to 1978) record of air temperatures, wet-bulb temperatures and relative humidities, which were three-hourly observations in Taegu area. The results of this study are summarized as follows ; 1 From the results of weather data analysis the average air temperature was about $14.8^\circ$and the average relative humidty 67.5% . Average equilibrium moisture content appeared to be 13.8 percent on wet basis, which showed great potential for natural air drying in Taegue area in October. 2. Possible fan operation time based on the equilibrium moisture content of 15% on wet basis was about 14 hours a day during October in Taegu area. Probabilities of possible drying days based on minimum time available for drying in a day were analyzed. 3. Minimum air flow requirements based on the worst year were determined for different fan operation methods and initial moisture contents.

• Culinary science and hospitality research
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• v.23 no.8
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• pp.1-10
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• 2017

This study investigated the quality characteristics of muffins by the amount of addition of suchero (0%, 25%, 50%, 75%, 100%) as there is increasingly higher interest in functional alternative sweetener. The effects of suchero were evaluated in terms of height, volume, weight, specific volume, baking loss rate, colorimeter, and sensory evaluation. Texture and moisture contents of muffins during storage (1, 2, 3 days) were measured. As the ratio of suchero increased, the volume, specific volume, and weight increased, whereas the volume and specific volume was not significant. During storage, moisture content of muffins decreased significantly. The moisture content of the sample containing suchero was higher than S0(control group). The addition of suchero increased L value of crust and crumb decreased, whereas a value and b value increased. The muffin with 100% of suchero (S100) in test group showed the lowest hardness. According to the sensory evaluation, the muffin with 50% of suchero (S50) showed the highest score in terms of appearance, color, flavor, taste, and overall acceptance, S50 showed the best result and the optimum addition of suchero.

• Journal of the Korean Society of Tobacco Science
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• v.8 no.1
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• pp.23-31
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• 1986

The water content, physical property and sensory of cigarette brands lave been studied from the view point of the individual and inner packages. It was found that the cigarettes had absorbed the moisture from alto more than 56% of a relative humidity (RH) and lost it under RH, 56%. The critical moisture contents for the optimum quality of cigarette maintenance were 7.7% through 14.595 in the range of equilibrium relative humidity (ERH) 52.2%-63.5%. The ERH at the initial moisture content of 12.1% showed 58.8% When cigarettes were storaged in 9095 of RH and 4$0^{\circ}C$, the shelf life of the Inner package was respectively shown 18.8 days In cellophane, 33.3 days In PET(25u), 69.8 days in OPP and 73.5 days in OPP film coated with PVDC. As shown above, the longest life time was found in the OPP film coated with PVDC. In the individual packages, the shelf life of packaging materials used above was significantly short in the same conditions as of the inner packages. Each shelf life of the individual packages was same In order comparing with that of the inner Packages.

• Journal of Biosystems Engineering
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• v.30 no.5 s.112
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• pp.285-292
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• 2005

Extrusion process and physical properties of extrudates of pulp powder (TMP, thermomechanical pulp fibers) mixed with expanding additives was evaluated to develop biodegradable packaging materials. To find out the optimum condition, the status of extrusion process, coefficient of elastic and expansion ratio of extrudates were tested on the composites (wheat flour, soluble starch, polyvinyl alcohol), blending conditions of composites and moisture contents of extrudates. In case of material composition, wheat flour played a key role to keep extrusion process irrespective of the added amounts of soluble starch and polyvinyl alcohol. The coefficient of elastic of extrudates was increased and the expansion ratio was reduced as the added amounts of wheat flour increased. Also, the coefficient of elastic of extrudates was decreased as the moisture content of extrudates increased. The lowest coefficient of elastic was 439.55 kPa under the condition, of pulp powder mixed with $20\%$ of wheat flour based on pulp weight and $10\%$ of soluble starch based on wheat flour weight and controlled $20\%$(wb) of moisture content.